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Ingredientes
- 4 c. tomato soup, divided
- 2 T extra virgin olive oil
- 2 T wine vinegar
- 1 1/2 teaspoon salt
- Dash pepper
- 4 med. tomatoes, peeled & quartered
- 1 sm. sweet onion, quartered
- 1/2 med. green pepper, cut up
- 1/2 med. cucumber, cut in 1" pcs
- 1 stalk celery, cut up
Direcciones
- Add in 2 cups tomato juice, extra virgin olive oil, vinegar, salt, pepper and half of vegetables in blender. Blend to liquid (1 minute), pour in large pitcher. Repeat with remaining tomato juice and vegetables. Refrigerate thoroughly, then garnish with thin slices of cucumbers, green tops of onions and seasoned croutons. Makes 8 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 862g | |
| Recipe makes 2 servings | |
| Calories 404 | |
| Calories from Fat 69 | 17% |
| Total Fat 7.84g | 10% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4443mg | 185% |
| Potassium 1855mg | 53% |
| Total Carbs 80.87g | 22% |
| Dietary Fiber 10.0g | 33% |
| Sugars 49.68g | 33% |
| Protein 10.82g | 17% |
